Rustic Apple Tart (AR)

By IUPUI95

Ingredients

• 1 prepared traditional pie Crust dough
• 5 cups firm apples cut into small chunks
• 1/4 cup granulated sugar
• 1 tablespoon corn starch
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons apple or red currant jelly, optional

Preparation

Step 1

1) Preheat oven to 400°F. Position rack in bottom third of oven. Line a large baking sheet with parchment paper.

2) Roll pie dough into a 12" round between 2 sheets of wax paper. Remove the top sheet and use you fingers to push dough in from the edges to make a perfect 11" round: the dough around the edges should now be thicker than the 9 inches across the center (this will make it easier for you to bake the tart the necessary time without the edges getting overdone). Turn the round of dough over onto the parchment paper on baking sheet and remove other piece of wax paper.

3) Peel, core, and slice apples into 8 equal slices. Cut each slice into 3 equal chunks to make 5 cups; put into a large bowl. Add sugar, corn starch, cinnamon, nutmeg, and lemon juice; stir until apples are well coated. Spoon apples over center of pie dough, leaving a 1" edge around the entire round. Carefully fold edges of dough over apples and push down slightly so the dough is well supported by the apples. Patch any holes in the dough so juices don't leak out. Dot tops of apples with thin slices of butter.

4) Place in center rack and bake for 40-50 minutes, until crust is golden brown and apples are tender. Cool on rack before serving.

5) Optional: Melt apple jelly (or red currant jelly) in a small saucepan. Brush melted jelly over top of apples with a pastry brush.